1002 - Extra Virgin Olive Oil | 750 Ml.

Our extra virgin olive oil Sicanum is a multiculvicar, derived from Nocellara, Belice, Moresca, Tonda iblea, Giarraffa and Biancolilla, all quality if olives typical of the sicilian interland. this mixture gives the oil a marked sensorial balance and richness of taste.
We carefully select the best olives that are grown and harvested with traditional methods and finally pressed in the family extraction plant within 24 hours of harvesting.
The extraction process used to produce our oil is exclusively mechanical, extracted with a cold process and does not require the filtering of the final product.
Producing oil with a "cold" pressing process is a quality choice. The yield of the raw material is lower but the product retains a high content of polyphenols, precious for our health, and the sensory and organoleptic characteristics are best preserved, so as to guarantee a healthy and good product.

At the end of the process, our oil is subjected to acidity analysis, a very important parameter to classify the quality of the different types of oil. The acidity of our product stands at values ranging from 0.2% to 0.4%, therefore quite below the limit of extra virgin olive oil defined by law, such as 0.8%.
However, the acidity of the oil is not a characteristic that has to do with taste. It is erroneously thought that an oil with low acidity is a "sweet" oil. Actually, the typical tingling of extra virgin olive oil depends mainly on the presence of polyphenols. The greater the quantity of polyphenols contained in the product, the more it will have a "spicy" taste. The acidity of the oil, on the other hand, is very important in relation to the oxidation processes that lead to the gradual deterioration of the product. A low acidity oil is an oil that preserves the quality and taste better over time, even up to two years after packaging.